This weekend we are hosting our 8th annual friends thanksgiving feast! This meal started in our first apartment, and each year has morphed to include new friends, new dishes, and new traditions. This weekend I am also celebrating the TWO year anniversary of the blog.
The blog archives currently hold a barley and butternut squash pilaf as well as a potato leek soup, each made for this event. I can’t wait to see what folks make/bring this year!
Last night, in an effort to clean out the fridge and not spend any more money on food this week we decided to make a frittata with whatever we had on hand. We used this recipe as our guide and the result was unfortunately only mediocre. We had planned to follow the original recipe directly but halfway through we realized that the ‘2 eggs and 2 egg whites’ that the recipe called for came nowhere close enough to covering the pound of kale it told us to add.
In the end this recipe produces a fritta that is sturdy, filled with veggies, and one that fills you up after only one piece. The consistency was excellent but the flavor was just too bland. To remedy that we doused it in hot sauce and covered it with salt and pepper.
The next morning I had a piece for breakfast and my office mate was quite impressed. So, the verdict here is that it is worthwhile to make this again, but the seasonings need to be adjusted. So – to my future self reading this post – follow the ‘thoughts for next time’ before re-making!
- 2 cups of potato – cubed and boiled
- 2 cups of diced green onion
- 1 lb kale – destemmed
- 3 cloves of garlic – minced
- Apx 10 eggs
- 1/4 cup milk
- 1/2 teaspoon of smoked paprika
Steps and Notes:
- Preheat the oven to 400 degrees
- Blanch the kale for 2-3 minutes then strain well. Use a knife to cut again if necessary
- In a cast iron skillet coated with oil cook the onions until soft. Then, add the kale and garlic and stir for 5 minutes.
- Whisk the eggs, milk, and paprika in a bowl.
- Add the potatoes and mix well for 1 minute
- Then, add the egg mixture and cook for 3-5 minutes until air bubbles come through the mixture.
- Move the skillet to the oven and bake until eggs are set. About 20 minutes.
- Broil for 1 final minute
Thoughts for Next Time:
- Consider adding bacon or sausage
- Increase the spices by layering salt and pepper throughout the process and (at least) doubling the paprika
- Consider adding jalapeno or cracked red pepper
- Consider adding some sort of mild cheese – perhaps shaved parmesan – to the dish
- Add sun dried tomatoes
Loved your tasty recipe 🙂
Happy two year blog birthday. I also know that feeling of when you add too much stuffing and too few eggs to a frittata 😐
Experiment well done! 😀
[…] and a world of new cuisine! Not everything has been a success – as evidenced by my recent frittata that I noted “looked like a convertible but tasted like a sedan.” But, overall my skills are […]